Two sandwiches, one finishing touch.
Prosciutto di Parma comes from Parma, just up the road from Modena, so it was always going to end up on a sandwich with VIVO. A few drops over the tomatoes and arugula, right before you close it, wake everything up.
The Prosciutto
Prosciutto di Parma, fresh mozzarella, ripe tomatoes, roasted red peppers, arugula and fresh basil on ciabatta or a crusty roll. Olive oil on the bread, VIVO on top.
The Mozzarella and Pesto
Fresh mozzarella, fresh tomato, arugula and basil pesto on ciabatta. Olive oil and a few drops of VIVO.
Make it yours.
Think of every recipe here as a starting point. Add a garnish, swap the fruit, use a little more VIVO. There's no wrong way.